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An easy Dumpling Soup with pigeon peas, cannellini beans, carrots, celery andpotatoes. This is the perfect winter soup to chase away a frosty nose. Flavor the soup with simple spices. Making the dumplings is super easy for anyone to make.
Disclosure: I was sent Free Goya Products by Goya through the Meatless Monday Movement. All opinions and content is mine.
The weather dial says that its 44°F outside!
Its Florida, so, that temperature is a little unusual.
For me though, its the PERFECT level of cool because I can make soup….
….and its no ordinary soup either!
Tips for making this soup
- Use the “batter” method to make the dumplings. This will give the soup a light, but, hearty texture. It’s the most essential part of this soup. See my method below.
- If you don’t have canned pigeon peas or canned beans, you can always use dry beans. Soak them overnight and cook them in the instant pot. Use the “Beans” option.
- Out of fresh veggies? No worries. Use frozen veggies because they will cook perfectly in this soup. They turn out tender and soft.
- You can sub brown rice with orzo. They are the perfect size for this soup. Try my other orzo soup too.
Most dumpling soups call for the dumplings to be round and ball shaped. I found a better way around making those huge dumpling balls. I use the drizzle batter method to make the “dumplings”.
How to make “batter” dumplings
- Bring the whole soup to a boil first. This is after you have added all the ingredients, except for the batter.
- While the soup is boiling, prepare the batter by mixing flour, coconut milk, water, parsley and adobo powder
- Make sure the soup is boiling before you drop the batter into it.
The trick to adding the batter to the soup is simple.
- Fill up a round spoon with the batter and drizzle it in the soup.
- Keep spoon in one spot until all the batter from the spoon has been poured into the soup
- Repeat the drizzling until all the batter is in the soup.
That’s it! Now, wasn’t that the easiest thing you have ever done?
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Vegan Dumpling Soup
Rini
A Hearty and Easy Vegan Dumpling Soup made with Vegetables
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Resting Time 30 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Soup
Cuisine American
Servings 5 People
Calories 217 kcal
Ingredients
For the Dumplings Batter
- 1/2 cup All Purpose Flour
- 1 Tbsp All Purpose Flour
- 2 Tbsp Goya Coconut Milk
- 1/2 cup Water
- 1 tsp Parsley
- 1/4 tsp Goya Adobo Powder
For the Soup
- 1 Tbsp Goya’s Olive Oil
- 1 cup Celery Chopped
- 1 cup carrots Cut into rounds
- 3 shallots finely diced
- 1 cup pigeon peas 15oz can
- 1/2 cup cannellini Beans 15oz can
- 1 Tbsp garlic minced
- 1/4 cup culantro sauce
- 1.5 cup potatoes
- 1.5 tsp salt
- 5 cups water
- 1 Tbsp red pepper flakes
- cilantro for garnish
Instructions
For the Soup
Heat a stainless steel soup pot on medium heat for 30 seconds, then add the oil
Add the shallots and onions. Wait for the onions to soften
Add the celery and stir them. Cook for about 2 minutes
Add the Carrots and let them cooke for about 2 minutes
Add Potatoes, salt and culantro. Mix well
Add the pigeon peas, cannellini beans and water
Mix well and let it simmer for about 45 minutes on medium heat. Partially cover the pot
Simmer until the potatoes and carrots can be mushed (about 45 minutes)
While its simmering, prepare the dumplings
After 45min, fill one small spoon with the dumplings battter
Pour it in one spot in the soup pot. The spoon should remain in one spot while you let the batter drop
Repeat this process one spoon at a time. I spread out the drizzling process in different spots of the pan to spread it evenly
Do not stir for about 5 minutes.
Add the red pepper flakes and stir slowly
Serve immediately
Making the dumplings
In a bowl, add all the dumpling ingredients
Mix well using a whisk
Set it aside for about 30 minutes to let it thicken slightly
Notes
- Nutrition info is approximate
Nutrition
Serving: 1cupCalories: 217kcal
Keyword dumplin soups, vegan soups
Tried this recipe?Let us know how it was!
Rini
Welcome to Healing Tomato . My name is Rini coming to you from the sunshine state. Florida is an haven of amazing cuisine which I incorporate into my recipes. From the first time a rolling pin was put in my hand at the age of 8, I have been cooking traditional Indian food in the kitchen. When I was able to reach the stove, I began exploring every world cuisine. I have cooked healthy foods and unhealthy ones too! Now, I focus on more wholesome recipes that are healing to body and soul. Come, heal with me! Contact Me
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I think my favorite foodie childhood memory would be my Grandma Phyllis making mac ‘n cheese. She made amazing comfort food with next to nothing because money was always scarce. Soup was always on the menu and I know she would have loved this dumpling soup, looks delicious!
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